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Ingredients
- 2 pints or 1 quart ice cream
- 1 1" thick sponge cake
- 5 egg whites
- 1 tsp. vanilla
- 1/2 tsp. cream of tartar
- 2/3 cup sugar
Preparation
Step 1
Place ice cream on top of sponge cake so that there is still a 1" border of cake sticking out. Cover with foil and freeze until firm.
Using a copper bowl, beat egg whites, vanilla, cream of tartar to soft peaks for 1 minute at medium speed. Gradually add sugar and beat at high speed for 7 minutes.
Put cake on a baking sheet. Spread egg whites around cake in a circular pattern. Bake for 3 minutes at 500 degrees F or until peaks are tinged golden brown.